Oil-Free Roasted Red Pepper Hummus

close up of a white bowl filled with roasted red pepper hummus on top of a white and red napkin

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5 from 1 vote

Oil-Free Roasted Red Pepper Hummus

Oil-free roasted red pepper hummus that is easy to make, tahini-free, low in calories, high in protein and frugal, too!

Prep Time3

Total Time3

Course: WFPB Snacks & Appetizers

Cuisine: Middle Eastern

Keyword: easy tahini-free oil-free hummus, hummus with no oil and no tahini, oil-free hummus, tahini-free hummus, vegan protein, wfpb, wfpb easy appetizer, wfpb easy snack recipe, wfpbno, wfpbno easy appetizer, wfpbno hummus

Servings: and 2/3 cups

Author: Camilla

Ingredients

1 15- ounce can chickpeas rinsed and drained
2 large roasted red bell peppers from jar or homemade, coarsely chopped
1 cup fresh basil leaves see notes for options
3 tablespoons 45 mL fresh fresh lemon juice
1 and 1/2 teaspoons smoked paprika pimenton
water as needed
1/3 cup water add more as needed
salt and black pepper to taste

Instructions

Place all of the ingredients (except salt and pepper) in a blender or food processor.
Pulse to break up the ingredients. Stop and scrape down the sides of the container.
Process on high spped until smooth, adding moe water as needed. Season with salt and pepper to taste.

Notes

Storage: Store the hummus in an airtight container in the refrigerator for up to 1 week.

Basil Options: No basil? No problem. You can use a teaspoon of dried basil in place of fresh, or use fresh parsley or cilantro in it's place. Alternatively, leave out the herbs altogether.

Smoked Paprika Options: Use 1 to 2 teaspoons of ground cumin, sweet paprika, or chipotle chile powder in place of the smoked paprika.

Nutrition